One day in advance, he examines the menus of the next day, prepares the list of needs and submits them to the relevant person after they are approved by the kitchen chef. When the sauce chef is not present , he fulfills the duties and responsibilities of the sauce chef .
Hot Section Chief Duties...
In the culinary profession, he is one of the cooks who is closest to the title of head chef in the hotel kitchen organization in the professional sense.
Responsible for preparing hot meals in the main kitchen. makes the division of labor to the personnel under his responsibility and checks whether the kitchen department employees do their duties.
Prepares daily work reports in line with the demands of the company he works for and delivers them to the person he is responsible for.
One day in advance, he examines the menus of the next day, prepares the list of needs and submits them to the relevant person after they are approved by the kitchen chef. When the sauce chef is not present , he fulfills the duties and responsibilities of the sauce chef .
Some hotels may have more than one Hot Section Chief. Duties of the Hot Section Chief(s) may increase or increase depending on the size of the hotel, service areas, number of rooms and features. These are the ones I recorded in the wikipedia encyclopedia on April 5, 2021.
Note: The definitions given in this study (Hotel Cuisine Organization) have been taken into consideration for the standards of five-star hotels with international tourism standards and serving 12 months of the year.
Ahmet Ozdemir
Coord. Executive Chef
International Restaurant and Cuisine Consultant
Ottoman and Turkish Cuisine World Volunteer Ambassador
You can review the entire work I prepared in the hotel kitchen organization in the "PDF" file attached below;